***added sugar with thyme not with the flour***
Recipe credit: Carla hall @carlahall #carlahall
4 tbsp olive oil – divided
4 sprigs thyme
2 tbsp flour
3 tbsp brandy
2 C water
2 C Gruyere cheese – shredded i used mozzarella
3 tbsp butter
2 1/2 lbs onion – thinly sliced
1 tsp sugar
1/3 C white wine
4 C beef broth
1/2 baguette – sliced into 1/4-inch slices diagonally
kosher salt and freshly ground black pepper
Preheat oven to 350 degrees
In a large pot, heat the butter and 2 tbsp oil over medium-high heat
Add the onions, thyme and sugar, then cook stirring frequently until browned and caramelized, about 55 minutes to an hour
Add the flour and cook for an additional minute or until reduced by half
Add wine and brandy and cook for another minute
Add broth, water, kosher salt and freshly ground black pepper
Bring to a simmer for 45 minutes
Remove thyme from the soup
Put the bread on a baking sheet and brush with remaining olive oil
Toast in the oven until golden brown, about 8 minutes
Remove from the oven and preheat the broiler
Divide the soup between 8 individual crocks
Top with a slice of baguette and 1/4 C shredded gruyere
Place under the broiler until melted and lightly golden brown – about 3-5 minutes
Serve warm
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